Mango phirni is delicious creamy pudding made with sweet mango pulp and rice.
Mango phirni is another summer desert or even desert for Ramadan festival.
As I already shared the simple Phirni recipe here, now it’s simple twist in mango phirni.
So let’s start with the simple traditional mango phirni.
- One Alphonso mango pulp
- Half cup sugar
- 500ml milk
- Basamati rice 1/4 cup
- Cardamom powder half tsp
- Almond flakes few for garnish
- Saffron strands few
First soak basamati rice for 30min. Then after 30min drain the water and transfer rice into blender and blend untill smooth paste.
Then extract the mango pulp from mango and grind it once.
Now take thick bottom pan/kadai heat milk bring it to boil, in the medium flame.
When it’s starts boiling add rice paste, then reduce the flame to low and cook continuously stirring untill the mixture of rice turns creamy or slightly thick, continue this for 5min.
Then add sugar, mango pulp and cardamom powder , cook untill sugar dissolves completely. Simmer for 5min or more then switch of the flame.
If you are using clay pot like me, make sure that you soak them in water for overnight, then wash the bowls nicely before using it.
Pour the phirni over the serving bowl, then allow to set in the fridge for 1 hour or so.
Garnish with almond flakes and saffron strands then enjoy chilled.